Braised fresh shrimp with mushrooms(hui cai hong shao xian xia niang xiang gu )

Braised fresh shrimp with mushrooms

Introduction:

"Huizhou cuisine comes from Huizhou, which is inseparable from the objective conditions provided by the special geographical environment of Huizhou. Because it is located in the junction zone of the two climates, it has more rainfall, moderate climate and abundant products. There are 1470 kinds of plants in Huangshan, many of which are edible. There are more kinds of wild animals living in the mountains. Huizhou is a mountainous area. Shanzhen game is the unique ingredient of Huizhou Cuisine: huaru, mushroom, Pleurotus ostreatus, Lentinus edodes, Auricularia auricula, Auricularia auricula, Shier and Gaoshan Shier, Pteridium aquilinum, daylily, Flammulina velutipes and water celery, all of which used to be wild. The main characteristics of Hui cuisine are heavy oil, color, shape and taste. Stewed fresh shrimp with mushrooms, fresh mushrooms with shrimp and chicken breast meat, using the method of stewing to make it fresh and fragrant

Production steps:

Step 1: wash the mushrooms and cut off the rhizomes.

Step 2: wash the chicken breast and chop it into minced meat.

Step 3: peel the prawns, remove the intestines, wash and chop them into minced meat.

Step 4: then put the chopped chicken and shrimp in the bowl and add chopped ginger and onion.

Step 5: add the right amount of pepper.

Step 6: add a little salt.

Step 7: add a little starch.

Step 8: add an egg white and stir well.

Step 9: spoon the chicken and shrimp stuffing one by one into the mushroom.

Step 10: add water to the pot and bring to a boil. Put the mushrooms in the plate and steam for 5 minutes. Take it out for use.

Step 11: take another pot and add salad oil. When the oil is 80% hot, fry the chopped ginger, scallion and garlic slices until fragrant. Add about 10 ml cooking wine.

Step 12: then add about 10 ml extra soy sauce.

Step 13: add a little sugar.

Step 14: stir the soup evenly, then add mushrooms to stew.

Step 15: add Lentinus edodes to stew for about 2 to 3 minutes, add the mixed water and starch, thicken and then out of the pot.

Step 16: wash the lettuce, spread it on the bottom of the plate, and put the mushrooms on the lettuce.

Materials required:

Mushroom: 8

Shrimp: 100g

Chicken breast: 150g

Salt: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Egg white: right amount

Starch: right amount

White flour: right amount

King of super soy sauce: moderate amount

Sugar: right amount

Salad oil: right amount

Cooking wine: moderate

Pepper: right amount

Note: 1) don't put too much salt in the meat. Because there's going to be a lot of smoke in the soup. 2) The stuffing made of Lentinus edodes should not be steamed for a long time on the cage, so as to avoid the aging of steaming, and the taste will not be tender.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hui Cai Hong Shao Xian Xia Niang Xiang Gu